Ingredients - 1 tablespoon Coconut Oil
- 1 pound Lean Ground Beef
- 1 small Onion, diced
- 1 Red Bell Pepper, diced
- 2 cloves Garlic, minced
- 1 teaspoon Chili Powder
- Salt and Pepper
- 1 15 ounce can Tomato Sauce
- 1/4 cup Water
- 2 tablespoons Honey
- 1 tablespoon Coconut Aminos
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard, paleo-friendly
- 1 teaspoon Crushed Red Pepper Flakes
- 6 Sweet Potatoes, baked until tender and split open
Directions - Heat coconut oil in a large skillet over medium-high heat. Add ground beef, onion, and red bell pepper.
- Cook, breaking up the beef, until the vegetables are softened and the beef is cooked through. Drain if necessary.
- Add garlic and cook 30 seconds, just until fragrant.
- Add chili powder, salt and pepper, tomato sauce, water honey, coconut aminos, red wine vinegar, dijon mustard, and red pepper flakes.
- Bring to a simmer and let cook until thickened to desired consistency.
- To serve, spoon mixture into warm sweet potatoes.
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